My whole entire life I've wanted to be a Mango Mentor (well, erm...whole life = since I heard about the National Mango Board contest a few weeks ago). Voting ends tomorrow. If you haven't voted yet, head to the Lets Mango Facebook Page, watch the videos and then vote for the best Mango Mentor Candidate (i.e., Christine Pittman).
To show you that I have a talent for all things mango and that I'm worthy of the Mango Mentor title, today I'm sharing two recipes with you.
The first is a recipe I make when I'm homesick for Toronto. It reminds me of a salad I used to eat at a little Thai restaurant that I ate at weekly in my grad school days. This recipe was also part of my series When Kid-Friendly Fare Needs Adult-Friendly Flare. The second is the grilled mango technique mentioned in my video. Using this method lends a bit of smokey meatiness to the sweet fruit.
- 1 slightly unripened mango
- 2 tbsp lime juice
- 1/4 tsp fish sauce
- 1/2 cup red onion, in thin half-moon strips
- 1 small red chili, seeded, deveined and sliced thin
- 1/4 cup loosely packed cilantro leaves, coarsely chopped
- 2 tbsp chopped peanuts
Cut the cheeks off of the mango as shown in my mango cutting video. But then, instead of making a grid, use a soup spoon to scoop the mango meat away from the peel. Slice the mango thinly and then cut each slice into matchsticks.
In a medium bowl combine the lime juice and fish sauce. Add the mango and stir. Add the remaining ingredients. Cover with plastic wrap and refrigerate until just before serving (but up to one hour). Toss and serve.
(Alternate instructions if you have picky family members: In a medium bowl combine the lime juice and fish sauce. Add the mango and stir (but don’t tell anyone what’s in the dressing. They’ll never detect it so why increase the pickiness factor???). Cover with plastic wrap and refrigerate for up to one hour. Put everything else in separate bowls and allow people to choose what they’d like in their mango salad. (Alternatively, you can mix these remaining ingredients together and serve the mixture alongside the mango, as depicted above.)
These caramelized mango halves are very versatile: They are just as happy with a scoop of vanilla ice cream as they are next to a grilled pork chop or chicken breast. The recipe can be doubled, tripled, quadrupled, etc..
- 1 mango
- 1 tbsp butter
- 1 tsp packed brown sugar
Prepare your BBQ for direct heat grilling at a medium heat.
Cut the cheeks off the mango and score them as shown in my mango cutting video. In a microwave-safe bowl heat the butter for 10 seconds at a time until melted. Stir in the brown sugar.
Brush the scored mango halves with the sweet butter. Place them skin side up on the grill directly over the heat. Be prepared: You might get a few little flare ups from the buttery sugar dripping onto the flames. Grill for 4-7 minutes, until the fruit of the mango in lightly browned in places. Remove to a plate and let them cool down enough that you can touch the skin. Invert the mango halves as demonstrated in my mango cutting video. Eat!
And don't forget to head over to the Lets Mango Facebook Page to vote.